Name: Soft and Moist Vanilla Bean Cake with Raspberry Filling
Brand: amycakesbakes.com
SKU: amycakesbakes-com-3
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Soft and Moist Vanilla Bean Cake with Raspberry Filling

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×Published: · Updated: by · This post may contain affiliate links (see disclosure)This Vanilla Bean Cake with Raspberry Filling is not only pretty to look at but also has delicious flavor and texture. The cake is made with vanilla bean paste, resulting in beautiful specks of vanilla bean in the buttercream and in the cake’s crumb.from votesJump to RecipeJump to VideoThe cake filling is a bright and tart raspberry compote, and the inside of the cake is soft, moist, and fluffy. Something about those little vanilla bean specks and bright red homemade raspberry compote makes this cake a little bit fancy--perfect for holidays and special occasions!Jump to:🎥 I hope you enjoy the video above (you may have to hit "play" twice on mobile devices). You can also view all my bakery recipe videos and tips on the following channels:Or view the quick Web Story recipe summaryVanilla bean paste is a convenient way to incorporate real vanilla bean seeds into your baked goods. Most vanilla bean pastes contain a combination of pure vanilla extract and vanilla bean seeds. You can substitute vanilla bean paste for vanilla extract in frostings, ice creams, and other desserts or sweet treats.This Raspberry Vanilla Bean Cake recipe incorporates vanilla bean paste into both the batter and the vanilla bean buttercream. I'm using OliveNation's Organic Vanilla Bean Paste Puree (Use the code AB20 at checkout for 20% off! Thank you to OliveNation for sponsoring this week's Raspberry Vanilla Bean Cake Step-by-Step Youtube Video.)Disclosure: OliveNation has provided the discount code AB20 for Amycakes Bakes readers, and I make a small commission when the code is used on their website at no additional cost to you. I only promote products that I love, and OliveNation is a company that I have ordered from since the beginning of Amycakes Bakery. Thank your for support!This bakery recipe uses&nbsp;Instant ClearJel, a type of cornstarch that serves as both a thickener and a binder. It’s tasteless and has no artificial ingredients. You can also use Instant Pudding mix (when it's listed in the recipe), which contains Instant Clearjel as the second ingredient!It’s often used by professional bakers because it produces a smoother and glossier consistency than cornstarch, tapioca, or other starches. Even better, it enhances moisture and texture in cakes and thickens and stabilizes frostings. Here are a few brands I recommend:Instant ClearJel. Nuts.comAlthough it's not often available in grocery stores, it's sold in a variety of online stores--just make sure whatever you purchase is labeled as INSTANT (cooktype and original clearjel will not work the same). It's also frequently found in Amish Markets. (Learn more about Instant Clearjel in Baking→)Frozen Raspberries, sugar, lemon juice, and your choice of Instant Clearjel or Cornstarch are used to make a tasty homemade raspberry compote filling. I prefer to use frozen raspberries, as they are typically flash-frozen at their peak ripeness, and I can enjoy the compote year-round.The compote comes together quite quickly and stays colorful and glossy. The finished compote has a consistency similar to a jam or jelly, but with a fresh and bright flavor.I bake all my cakes in sheet pans and cut them out with cake rings. I talk about this in detail in , but here's a quick rundown: 1. Bake the Cake in a Sheet Pan2. Wrap and Freeze the Cake in the Pan3. Cut Desired Cake Size with Cake Rings and Layer the Cake from Frozen4. Crumb Coat the Cake5. Decorate and ServeIf you don't have vanilla bean paste, this vanilla raspberry cake would be delicious with my Vanilla Almond Cake Recipe or the Golden Vanilla Cake (yellow cake) featured in my Golden Chocolate Cake recipe. Not a fan of raspberries? Combine this delicious vanilla bean cake recipe with my other fruit compotes and cake fillings.The raspberry filling in this recipe would be delicious in all of the following cake flavors:Absolutely! One of the best things about cakes made with buttermilk, vegetable oil, and Instant Clearjel is they stay very moist when frozen. I recommend you freeze the cake before layering it so that it's easier to layer. A lot of times I'll make my cake a week before I layer it.You can also freeze the entire finished cake. If you place your cake in a cake box or container then wrap it thoroughly in plastic wrap, it should stay moist for at least a few weeks, if not longer. Most articles say cakes can be frozen for up to three months, but I'm hesitant to try it longer than a month.Nearly all of my cakes are best at room temperature! When the cake is cold it will have a firm and different texture due to all the yummy butter in the cake and buttercream. I want to make sure you enjoy the soft and moist cake texture that is intended by eating the cake at room temperature.You can refrigerate the cake after decorating it, but allow it to come back to room temperature 2-3 hours before serving. (Keep in mind the buttercream can melt in warm conditions). I keep my leftover cake out of the fridge for up to 24 hours, but I’ll refrigerate or freeze anything that won’t get eaten within that time.I feel like this cake would be a beautiful cake around the holidays! Top it with some holly berries and greenery for a Christmas Cake, or add some fresh berries and heart macarons around Valentine's Day. I hope you enjoy this bakery recipe! Please let me know what you think in the comment section below, or tag me on social media @amycakesbakes with your creation!Thanks for Reading.&nbsp;❤️from votes👩‍🍳 For the most accurate baking results, use the grams measurements with a kitchen scale.Watch the quick recipe videoPrint RecipePin RecipeCake Ring(s)1x batch: ¼ Sheet Pan2x batch: ½ Sheet PanParchment PaperMixerkitchen scaleRead my article&nbsp;Instant Clearjel: a Magical Little-Known Bakery Ingredient to see why I think this ingredient is worth having in your pantry.&nbsp; Instant Clearjel must always be whisked thoroughly with other dry ingredients before being added to wet ingredients to avoid clumping.&nbsp; Instant Pudding mix makes a great substitute in the cake batter, but simply leave it out in the frosting.&nbsp;&nbsp;When baking cakes in a sheet pan, the cake bakes more evenly (flatter on top and with no dark edges), and you get to choose your cake size after baking!&nbsp; With a 1x batch in a ¼ Sheet Pan you can make a three-layer 6″ cake (two full rounds, one pieced round from two half-circles) or several little cakelets.&nbsp; With a 2x batch in a ½ Sheet Pan you can make a three-layer 8″ cake (two full rounds, one pieced round from two half-circles), an extra tall six-layer 6″ cake (5 full rounds, one pieced round from two half-circles), TWO 3-layer 6″ cakes (eat one now and freeze one for later.&nbsp;&nbsp;🙂 Or have a baking party with a friend and you each get a cake!) or several little Cakelets using a 4″ cake ring or 3″ or 2″ round cookie cutters.&nbsp; You can also choose to bake in sheet-cake pans or round pans.&nbsp; View the pan chart in the article Half-Batches and Cake Pans: Everything You Need to Know.&nbsp;&nbsp;Simple Syrup is optional, but I use it to seal in the moisture for cakes that will be refrigerated or frozen.&nbsp;&nbsp;While the cake cools, make a simple syrup by combining 1 tablespoon water and 1 tablespoon sugar in a small microwave-safe bowl. Microwave until the sugar is dissolved after whisking, about 20-30 seconds.&nbsp; You can also make a larger batch of this (1 part sugar to 1 part water) and keep it in the fridge if you’re doing a lot of cake baking.Calories are estimated using a nutrition calculator. This recipe may link to additional recipes, which contain calories that are not included in this recipe.Print Recipe⭐ For help with a recipe, visit our detailed FAQ page.Share or Save for LaterThis looks so delicious and I can't wait to try it. I wanted to ask though - is it ok to make the raspberry compote and buttercream 2-3 days in advance?I know you recommend using a sheet pan and cake rings- which I’m going to try as soon as my Amazon order arrives! But what would the bake time be for a 6 &amp; 8 inch round cake pan? Could this recipe be used for cupcakes? Thank you!I made this cake and it is amazing! Full of flavor in every way. I made the raspberry filling, but opted out on using it due to so many seeds. I would love to make it with the filling - does the seeds affect the texture to the finished cake?All your baked goods are - Out. Of. This. World. 💕This is very useful and delicious recipe. A detailed post of yours that helps everyone , so simple and easy instructions to follow.This cake looks so pretty, fluffy, and delicious. Your detailed instructions also make it look so simple to make.This is such a great recipe. I mean, vanilla and raspberry are already one of my favorite combinations but the texture and smell of this cake...mmmmmmmHands-up to this recipe. Your cake looks so pretty and looks really delicious. I love it!What a detailed step by step instruction and the cake looks so good too. Awesome.Oh my goodness! This cake is so delicious. It turns out moist. The frosting is incredible.This cake looks so beautiful and moist. Love the cream filling, too!I love using vanilla bean paste! It adds so much more flavor than vanilla extract does. Beautiful cake!This cake looks amazing. Your step by step instructions are so thorough that I might just attempt this for my sister in laws birthday.Latest Web Stories:

×Published: · Updated: by · This post may contain affiliate links (see disclosure)This Vanilla Bean Cake with Raspberry Filling is not only pretty to look at but also has delicious flavor and texture. The cake is made with vanilla bean paste, resulting in beautiful specks of vanilla bean in the buttercream and in the cake’s crumb.from votesJump to RecipeJump to VideoThe cake filling is a bright and tart raspberry compote, and the inside of the cake is soft, moist, and fluffy. Something about those little vanilla bean specks and bright red homemade raspberry compote makes this cake a little...

Soft and Moist Vanilla Bean Cake with Raspberry Filling

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